Friday 27 September
We had the leftover chicken legs,
wings, and scraps, and treated it as if we were making this.
Just fried up the bacon, then added chopped garlic and onions, then chopped turnip, carrot and celery. When they were crisp-tender, doused with some
white wine, covered and let simmer until really tender, at which point the
chicken and some fresh thyme leaves were introduced.
When it was all hot, we dusted
with chopped parsley, and that was that.
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